Why Cook Fish in Parchment Paper? The Secret to Perfectly Steamed Fish

Cooking fish can be intimidating. It’s delicate and tends to dry out quickly if overcooked. That’s why steaming fish in parchment paper has become such a popular technique. The parchment paper creates a little steam pocket that gently cooks the fish keeping it tender and moist.

So what exactly is cooking fish en papillotte? And why is it so effective? Here’s everything you need to know about this simple French technique for perfectly steamed fish every time.

What Is Cooking En Papillotte?

En papillotte simply refers to baking ingredients wrapped in parchment paper. The paper pouches seal in moisture and flavor as the food steams and cooks gently inside.

It’s an easy, mess-free way to cook fish that always impresses Just fold some parchment paper into a pouch, add your fish and veggies, seal it up and pop it in the oven No pans to scrub after dinner – just throw away the parchment pouch and you’re done.

The technique originated in French cuisine but works with all kinds of fish. Trout, salmon cod halibut, snapper…they all shine when steamed en papillotte. Adding aromatics like lemon, herbs and vegetables boosts the flavor even more.

Why Cook Fish in Parchment Paper?

There are a few reasons why steaming in parchment paper is ideal for fish:

Retains Moisture

Fish dries out very easily, which is why it’s so important not to overcook it. The parchment paper pouch surrounds the fish with steam as it cooks, keeping it tender and moist. No more rubbery fish fillets!

Infuses Flavor

In addition to steaming the fish, the parchment allows you to add aromatics like lemon, garlic and fresh herbs. Their flavors gently permeate the fish, taking your meal from bland to beautiful.

Easy Clean Up

Cooking en papillotte means there are no pans to wash. Just discard the parchment paper after cooking, and clean up is a breeze.

Fun Presentation

Let’s face it, pulling back the parchment paper to reveal the aromatic fish inside feels fancy and special. It’s definitely an impressive presentation if you’re cooking for guests.

Make Ahead Potential

You can assemble the parchment packets hours ahead of time, refrigerate them, then bake just before serving. It makes for easy entertaining and effortless weeknight meals.

Step-By-Step Guide to Cooking Fish En Papillotte

Cooking fish in parchment paper is simple once you get the technique down. Here’s a step-by-step guide:

Ingredients

• Fish fillets, skinless – salmon, snapper, cod, halibut, trout, etc.
• Butter, olive oil or other cooking fat
• Fresh herbs – dill, parsley, basil, tarragon, etc.
• Lemon slices
• Aromatics like garlic, shallots, onions
• Vegetables – spinach, kale, tomatoes, zucchini, etc.

Equipment

• Parchment paper
• Baking sheet
• Knife, spoon and tongs

Steps

1. Preheat oven to 400°F.

2. Fold a large sheet of parchment paper in half. Open up and place on work surface.

3. Layer fish fillet and veggies on one half of parchment. Top with pats of butter, lemon slices, fresh herbs and other seasonings.

4. Fold the empty half of parchment over the fillings and crimp the edges to seal. Make tight folds along the sides then roll up the top and bottom to fully enclose ingredients.

5. Place pouch on a baking sheet and bake 15-20 minutes until fish flakes easily.

6. Remove from oven, place pouches on plates, and open carefully to let steam escape.

7. Serve fish and veggies drizzled with any juices from inside the pouch.

And that’s it – your fish is perfectly steamed in its own flavorful juices. The minimal hands-on time means you can get a gourmet meal on the table with very little effort.

Fish Varieties to Try Cooking En Papillotte

Nearly any fish takes well to steaming en papillotte. Lean, tender varieties work best. Here are some top options:

• Salmon – King salmon, sockeye and Atlantic are all delicious prepared in parchment. The omega-3 rich fish pairs well with dill, lemon and onions.

• Cod – Affordable, mild cod cooks up flaky and moist with just about any seasonings.

• Halibut – Buttery halibut stays tender thanks to the steam. Complement its sweet flavor with citrus and herbs.

• Snapper – Lean, firm snapper retains its texture beautifully with this no-fuss cooking method.

• Sole – Quick-cooking sole is a great choice for easy weeknight pouches.

• Trout – Mild trout shines with aromatics like garlic, shallots and white wine.

• Tilapia – Affordable tilapia needs little time in the steamy parcels to cook through.

Really any fish fillets from snapper to salmon will turn out perfectly moist when you cook en papillotte. Play around with flavors to complement each type.

Top Vegetables and Herbs for En Papillotte

In addition to keeping the fish moist, the parchment cooking method also steams vegetables to tender perfection. They impart even more flavor to the fish as they all steam together.

Some top vegetable pairings include:

• Tomatoes – Cherry or grape tomatoes soften and burst into deliciousness.

• Leafy greens – Spinach, kale and swiss chard gently wilt.

• Zucchini – Thin slices cook up tender-crisp.

• Carrots – Shaved ribbons add color.

• Bell peppers – Mix colors for a confetti effect.

• Green beans – Snap beans turn vibrant and crisp-tender.

• Potatoes – Paper-thin slices cook through.

• Lemon – Bright acidity cuts richness.

• Garlic – Mellows and sweetens when steamed.

• Shallots – Caramelize slightly for depth.

• Herbs – Dill, basil, cilantro all shine.

Get creative with your own combos! The steamy environment evenly cooks the fish and veggies to perfection.

Tips for Perfect Parchment Packets

Follow these tips to ensure your fish steams properly and the parchment pouches come out neatly:

• Use fresh, moist ingredients – dried out items won’t release steam.

• Keep pouches compact to hold in steam.

• Wrap fish filets vertically for even thickness.

• Fold parchment tightly and crimp edges to seal.

• Place pouches seam-side up on the baking sheet.

• Bake at 400°F until fish flakes easily, 15-20 minutes.

• Let steam escape carefully before opening pouches.

FAQs

Here are answers to some common questions about cooking fish en papillotte:

What kind of parchment paper should I use?

Plain parchment paper or baking paper works well. Avoid coated or pre-treated papers that contain chemicals.

Can I reuse the parchment paper?

It’s best to use fresh paper each time for ideal steam release. Reusing paper may impart unpleasant flavors.

What if my parchment packet comes unsealed?

Carefully crimp the edges again if your pouch comes open a bit. The fish may cook slightly faster if a lot of steam is released.

How do I know when the fish is done?

Check for doneness at the minimum recommended time, and keep cooking if needed until fish flakes easily and vegetables are tender.

Can I prepare the pouches ahead of time?

Yes, assemble pouches up to a day ahead and refrigerate until ready to bake. This works great for easy entertaining!

The Takeaway on Cooking Fish En Papillotte

Steaming fish and veggies in parchment paper is a foolproof cooking technique that delivers perfect results every time. The pouches seal in moisture, flavor and nutrients. It’s also a fun, interactive meal when served in the parchment packets.

Next time you cook fish, give this French method a try. Just fold up some parchment parcels filled with fish and aromatics, let them steam, and voila – dinner is served! Your fish will come out tender and succulent thanks to its steamy parchment paper bath.